Mango Rice

Mango rice is a delicious and refreshing dish that combines the sourness of raw mangoes with the savory flavors of rice and spices. It is a popular South Indian dish that is not only flavorful but also easy to prepare. To make mango rice, you first cook rice and then mix it with a tempering of mustard seeds, curry leaves, green chilies, and turmeric. Finally, you add grated or ground mangoes and garnish with fresh coriander leaves and roasted peanuts. The result is a colorful and aromatic dish that is perfect for a light lunch or as a side dish for dinner.

Mango rice is often served during the summer months when mangoes are in season. It is a great way to enjoy the fresh, tangy green mango in a savory dish. Whether you are a fan of Indian cuisine or just looking to try something new, mango rice is a dish that is sure to please your taste buds.

Mango Rice

Recipe by S Kamala

Course: RiceCuisine: Indian, TamilDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Discover the flavorful and vibrant South Indian dish of mango rice, perfect for a light lunch or dinner side. Easy to make with a burst of fresh mango flavor!

Ingredients

• Cooked Rice – 1 bowl

• Fresh mango pieces or gratings – 1 cup

• Turmeric Powder – a pinch

• To fry and grind:

• Red chillies – 2

• Coriander seeds – 1 tablespoon

• Bengal gram dhal – 1 tablespoon

• Fenugreek seeds – 1/2 teaspoon

• Hard Asafoetida – Gooseberry size

• For seasoning:

• Gingelly Oil – 2 to 3 tablespoons

• Mustard – one teaspoon

• Bengal Gram Dhal – 1 teaspoon

• Urad dal – 1 teaspoon

• Cashew nuts – few

• Pea nuts – 1 tablespoon

• Fresh ginger chopped – 1/2 teaspoon

• Green chilli -1

• Curry leaves – few

• Salt – 1/2 teaspoon or as per taste

Directions

• Begin by peeling a fresh raw mango and chopping it to yield one cup of pieces, adjusting the quantity based on the mango’s sourness.
• Heat a teaspoon of oil in a kadai and fry the ingredients listed under “To fry and Grind” (asafoetida, Bengal gram dal, coriander seeds, fenugreek seeds, and red chillies). After cooling, grind them into a fine powder.
• Process the mango pieces into a smooth paste.
• Heat some oil in the kadai, then add mustard seeds and wait until they crackle. Follow by adding Bengal gram dal, urad dal, peanuts, and cashew nuts, frying them until they turn light brown.
• Sauté chopped ginger, green chilli, and curry leaves briefly.
• Stir in the mango paste, turmeric, and salt, and fry on low heat for 2-3 minutes.
• Finally, mix in the cooked rice thoroughly, then the ground spice mix ensuring it is evenly distributed.

Recipe Video

Notes

• Instead of grinding the mango, you can grate it finely and add to the seasoning also.